Sous-Vide Nonenzymatic Browning of Glucosamine at Different Temperatures

Abstract

Sous-vide is an increasingly popular method of cooking under controlled conditions of temperature and time inside vacuumed pouches to preserve the nutritional and sensory qualities of food. Sous-vide nonenzymatic browning of glucosamine (GlcN) was investigated at 50, 60, and 70 °C for 12 h. Changes investigated were pH, color, level of browning, and the concentrations of the key Maillard and caramelization reaction products, including α-dicarbonyls and pyrazines. The concentrations of undesired 4-methylimidazole (4-MEI), 2-acetyl-4(5)-tetrahydroxybutyl imidazole (THI), and 5-hydroxymethylfurfural (5-HMF) were also determined. Six types of caramels were produced of unique composition with no detectable levels of 4-MEI. GlcN caramels produced under vacuum were more acidic and lighter in color, containing significantly less flavorful diacetyl, but more fructosazine (FR) as compared to nonvacuum caramels. THI concentration was well below the toxicity levels for all studied caramels. Principal component analyses showed that the incubation temperature played a key role in determining the composition of caramels.

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

“…This disruption could be due to the degradation products of GlcN during heat treatment. Previous reports have also reported the reduction of pH values during GlcN thermal degradation [Hrynets et al, 2015;2016;Dhungel et al, 2018]. This observation was claimed to be due to the formation of carboxylic and hydrocarboxylic acids during monosaccharide decomposition.…”

“…Additionally, Maillard reaction compounds have been reported to possess some taste enhancing potentials [Hong, 2016]. Given that GlcN is capable of triggering a fast Maillard reaction with peptides or proteins at moderate temperature especially between 25 and 50ºC, further makes this compound very attractive as flavour enhancer in an array of food applications [Dhungel et al, 2018]. In fact, GlcN can also undergo degradative reactions at 37°C forming reactive α-dicarbonyls (α-DCs) including glucosone, 3-deoxyglucosone, methylgyoxal, glyoxal and diacetyl which are important precursors of some desirable flavours [Hong, 2016;Hrynets et al, 2016].…”

Artificial in Vitro Synthetic Enzymatic Biosystem for the One-Pot Sustainable Biomanufacturing of Glucosamine from Starch and Inorganic Ammonia

“…Similarly, a high GlmP loading beyond its optimal dosage also led to a decrease of GlcN production. (2) GlcN was unstable in the reaction solution, and its degradation was strongly pH-dependent. , When 10 g/L GlcN was incubated at 37 °C and pH 7.5, about 86% and 78% of GlcN remained in solution after 24 and 30 h, respectively (Figure S6). This explained the observation that, at a high substrate loading, an obvious decrease of GlcN occurred after 30 h of reaction, and the total sugar amount decreased as well (Figure ).…”

“…This strategy will not only enhance the activity of GlmD for amination reaction but also reduce the ammonia usage in this in vitro enzymatic biosystem. (3) GlcN is an unstable amino sugar that rapidly degrades, generating a plethora of byproducts such as α-dicarbonyls (α-DCs) . As shown in Figure S6, GlcN is more stable at relatively low pH values.…”

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

“…The non-enzymatic browning (NEB) reaction is one a very important reaction in the food industry that significantly affects the color, flavor, taste and nutritional quality of food [1][2][3]. The NEB reaction is easily influenced by some reaction parameters, such as temperature, time, solution pH, buffer solution type and reactant concentration [4][5][6].…”